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Best Grilled Octopus

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Grilled octopus is a delicacy that’s both tender and full of flavor when prepared correctly. The secret to perfect grilled octopus is to tenderize it properly, cook it gently, and finish it off with a charred, smoky exterior. This recipe is simple yet produces incredible results that are sure to impress your guests. Paired with a lemony dressing and fresh herbs, it’s a dish that’s perfect for summer or any special occasion.

Ingredients

Scale
  • 2 lbs whole octopus (fresh or thawed if frozen)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup red wine vinegar
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving

Instructions

1. Tenderize the Octopus:
To ensure your octopus is tender, you’ll need to boil it first. Fill a large pot with water and bring it to a boil. Once boiling, add the octopus and cook for 45-60 minutes, until it’s fork-tender (depending on the size of the octopus). After cooking, remove the octopus and allow it to cool slightly.

2. Prepare the Marinade:
In a bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, red wine vinegar, smoked paprika, dried oregano, salt, and black pepper. Whisk together until well mixed.

3. Marinate the Octopus:
Cut the octopus into smaller pieces (tentacles and body), then place them in the marinade. Toss the octopus pieces in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours to allow the flavors to infuse.

4. Preheat the Grill:
Preheat your grill to medium-high heat. If you’re using a grill pan, heat it over medium-high heat on the stovetop.

5. Grill the Octopus:
Once the grill is ready, place the octopus pieces on the grill. Grill for about 3-5 minutes per side, or until they are nicely charred and crisp on the edges, while still juicy and tender inside.

6. Serve:
Once grilled, transfer the octopus to a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Notes

  • Tenderizing Tips: If you don’t have time to boil the octopus, you can also freeze it beforehand. Freezing helps to break down the tough fibers, making the octopus more tender when grilled.
  • Additional Flavor: For a smoky twist, you can sprinkle a bit of smoked sea salt before serving.
  • Add Spice: If you prefer a spicier dish, add a pinch of red pepper flakes to the marinade.

Nutrition

Find it online: https://dailyfamilymeals.com/best-grilled-octopus/